Monday, May 10, 2010
Reduced Balsamic Coated Salmon
And more salmon...but so healthy. We certainly prefer wild salmon purchased the same day, but I do keep a bag of frozen salmon on hand for those days I cannot make it to the grocer. For this dish I did use the salmon from the bag.
Entree: Reduced Balsamic Coated Salmon. I had reduced the balsamic vinegar previously and preserved it. The balsamic was combined with a little olive oil. The salmon was coated on one side and placed on a hot grill pan, using the one side cooking method. The balsamic produced a crispy glaze.
Sides: Sliced Tomato and Fresh Mozzarella. Slices of tomato and mozzarella were alternated, seasoned with pepper and basil leaves and a splash of olive oil.
Peas. Just frozen peas.
Dessert: Raspberry Sorbet with Fresh Blueberries and Raspberries. Our local grocer has started carrying the individual servings of sorbet. They are an ideal size to split as a light dessert and top with a favorite fresh fruit.